Perfect for sandwiches, this Subway Bread copycat tastes just like the real thing! Bake it plain or top with parmesan and oregano for the Italian Herb version.
A delicious homemade roll, soft and tender just like the ones you can get at Subway. This recipes makes a perfect copycat of Subway's bread for you to make amazing sandwiches in the comfort of your home.
You don’t need any fancy ingredient for my Subway Bread, and the dough’s ingredients are all vegan-friendly.
If you look at the ingredients of Subway’s bread, you’ll find artificial flavors and preservatives for an extended shelf life. We're not using any of that here!
Let’s check all you’ll need for the same homemade result:
Flour. All-purpose white flour if fine for this recipe: it will give the rolls a soft interior and tender crust.
Olive Oil. I like using olive oil for the flavor it gives to these rolls. You can substitute for vegetable oil and get a similar result, or melted vegan butter (you can use dairy butter for a non-vegan version).
Yeast. I use instant yeast for all my bread recipes. If you don’t have access to instant yeast, you can substitute for active-dry yeast. Add ½ teaspoon more, and proof it using some of the water the recipe calls for.
Sugar. White granulated sugar is fine, but you can use brown sugar if preferred.
Water. Make sure to use filtered and lukewarm water. Remember: lukewarm is not warm/hot: it’s baby bottle temperature.
Salt. Salt plays an important role in fermentation, so don’t forget to add this ingredient! Use fine sea salt for this recipe.
How to make these rolls step by step
- Put together the dough. In a large bowl, mix all dry ingredients. Add water and olive oil.
- Knead the dough. Knead until the dough is soft and elastic. If kneading by hand, it should take between 10 to 12 minutes. If using a stand mixer, use the dough hook to knead for 6 minutes on medium-low.
- First rise. Let it rise until double, covered with a damp towel or plastic wrap.
- Divide. After the first rise, divide the dough into 4 equal pieces.
- Shaping. Flour lightly the surface you’ll be working on. Using your hands or a rolling pin, open the dough into a rectangle. Roll dough over itself and pinch the edges to seal.
- Second rise. Place shaped rolls into a lined baking sheet. Cover them loose with a damp towel or plastic wrap and let them rise for 40 minutes more. They will feel soft and light when ready, but won’t exactly double.
- Bake rolls. Preheat oven to 350°F about 20 minutes before baking. Bake the rolls for 25 to 30 minutes on the middle shelf, until they’re golden brown on top.
- Brush with olive oil/butter. As soon as the rolls are baked, brush their top with olive oil or butter. That’s essential for keeping the crust tender. Let them cool for 20 minutes before serving.
This recipe will make 4 delicious bread rolls, with a very tender crust and a soft interior.
Totally, it will just take a bit more of time. If you’re kneading by hand, it might take from 10 to 12 minutes to get enough gluten development for the dough to make a soft and light roll.
You can substitute half of the white flour for whole wheat flour. Just don’t use only whole wheat flour for this recipe, or you might end up with tough, dense rolls.
How to make Italian Herb and Cheese rolls
You can use this same recipe to make the Italian Subway bread.
Just before placing the rolls in the oven, brush them with olive oil or butter, and sprinkle Italian seasoning, and grated Parmesan cheese.
Italian cheese is usually made from an oregano, basil, thyme, and rosemary blend. I’ve baked these rolls with this blend and oregano plus parmesan only, and both worked great.
Parmesan can be substituted for any yellow cheese you’d like. Monterey and cheddar cheese are also delicious for topping these rolls.
Don’t forget to brush them with more olive oil or butter as soon as they’re out of the oven!
Storing and freezing
These rolls are good for about 3 to 4 days, if stored correctly. After the rolls are cooled, store them in an airtight recipient or a bread keeper, away from sunlight. Don’t refrigerate or they will get tough.
For freezing, wait for them to cool. Place them into a freezer safe bag, seal it and store in your freezer. They’re good from up to 3 months. Don’t freeze raw dough.
To reheat, place into preheated oven (300°C) for 5 to 10 minutes, or until warm.
How to improve your sandwiches
Here are my 4 tips that guarantee an outstanding sandwich:
Don’t forget the spread. It adds moisture and creaminess to sandwiches. You can use mayo, mustard, cream cheese, or more unusual spreads, like onion chutney, caponata, or even a blueberry compote - it's fantastic with brie!
Use the right bread. Fluffy, soft bread is better with ingredients that don’t add too much moisture. Save moist fillings for crusty bread.
Use a mix of textures. Include creamy, crispy, saucy and soft ingredients to your sandwiches for a delicious result.
Keep the bread dry. That’s important if you’re making the sandwich ahead. If you’re using wet filling, it is good to insulate the bread by spreading fats like mayo or butter, or just toasting the bread part that will face the inside of the sandwich.
- 2 tsp instant yeast (11g)
- 1 ½ tsp salt (7g)
- 2 tbsp sugar (24g)
- 3 cups all-purpose white flour (375g)
- 1 cup lukewarm water (240g)
- 4 tbsp olive oil (53g) plus olive oil for brushing rolls after baked
- grated cheese (optional)
- Italian herbs mix or oregano (optional)
- In a large bowl, add instant yeast, salt, sugar and all-purpose flour and stir to combine. Add water and olive oil and mix until dough is formed.
- In a stand mixer, using the dough hook, knead dough for 6 minutes. After that time, dough should be smooth and stick to the bottom of the bowl, but not to the sides. If doing by hand, clean the surface you’ll be working on and knead for 10 to 12 minutes.
- Cover the dough with a damp towel or plastic wrap, and let it rise until double, for about 1 hour to 1 hour and 30 minutes.
- After the first rise, divide the dough into 4 equal pieces.
- Flour lightly the surface you’ll be working on. Using your hands or a rolling pin, open the dough into a rectangle. Roll opened dough over itself and pinch the edged to seal.
- Place shaped rolls into a lined baking sheet. Cover them loose with a damp towel or plastic wrap and let them rise for 40 minutes more. They will feel soft and light when ready, but won’t necessarily double.
- Preheat oven to 350°F about 20 minutes before baking.
- If making the Italian variation of these rolls, brush rolls with olive oil and sprinkle grated cheese and Italian herbs/oregano just before placing in the oven.
- Bake rolls for 25 to 30 minutes on the middle shelf, until they’re golden brown on top.
- As soon as the rolls are out of the oven, brush their tops with olive oil or butter, so the crust will keep tender.
- Let them cool for 20 minutes before serving.
Remember to always leave the dough resting in a warm spot. Cold spots affect negatively fermentation.
You can substitute half of the white flour for whole wheat flour. Just don’t use whole wheat only for this recipe.
You can use active-dry yeast: add 2 ½ teaspoons, and proof it using some of the water the recipe calls for.
Amount Per Serving: Calories: 510Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 914mgCarbohydrates: 82gFiber: 3gSugar: 7gProtein: 11g
Nutrition information is an estimate only and will vary depending on the substitutions made and/or brands used.